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Berry Chocolate Muffins

Yields1 Serving

 4 eggs, separated
 12 oz frozen strawberries
 8 pitted dates soaked in warm water
 2 tsp vanilla extract
 2 tsp baking soda
 17 oz jar cashew
 1 cup Dutch cocoa
 optional chocolate chips, cacao nibs or crushed nuts to taste
1

Preheat oven to 350°F. Line 18-20 muffin tins with paper baking cups and set aside.

2

In a food processor fitted with an S blade, beat egg whites until stiff, then incorporate frozen berries and blend until totally blended into the egg white.

3

Add the soaked soft dates if using and mix to incorporate.
Add the yolks and mix well for at until a creamy, fluffy batter forms.

4

Add vanilla extract and nut butter.
Add baking soda and cocoa and mix well.

5

Divide batter between prepared muffin tins. Sprinkle with toppings of choice.

6

Bake for 22- 23 minutes; do not overbake so that muffins stay moist.

*The success of this recipe is dependent on the stiffened whites and making sure berries are fully blended.
Nutrition Facts

Serving Size 18